3-Ingredient Canned Corned Beef Potato Bake

 This easy 3-Ingredient Canned Corned Beef Potato Bake layers tender sliced potatoes with savory corned beef and melted cheddar cheese. It's a simple, satisfying casserole that's ideal for an inexpensive weeknight dinner.

PREP TIME 15minutes mins

COOK TIME 50minutes mins

REST TIME 10minutes mins

TOTAL TIME 1hour hr 15minutes mins

INGREDIENTS

2 pounds 900 g potatoes, peeled and thinly sliced, about 5 medium potatoes

1 12-ounce/340 g can corned beef, diced or crumbled

2 cups 225 g shredded cheddar cheese

INSTRUCTIONS

Prepare the oven and dish: Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or another similarly sized casserole dish.

Build the first potato layer: Spread half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish.

Add the corned beef and cheese: Distribute half of the crumbled or diced corned beef over the potatoes, then scatter 1 cup of shredded cheddar evenly over the top.

Finish the layers: Arrange the remaining potato slices over the cheese, followed by the rest of the corned beef and the remaining 1 cup of cheddar.

Cover and bake: Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Keeping the dish covered during this stage traps moisture and helps the potatoes soften.

Brown the top: Carefully remove the foil and return the casserole to the oven for another 10-15 minutes, or until the potatoes are fork-tender and the cheese is fully melted with lightly golden areas on top.

Rest before serving: Remove the casserole from the oven and allow it to stand for 5-10 minutes. This short resting period helps the layers settle and makes the bake easier to portion.

NOTES

Slice the potatoes as evenly and thinly as possible. I aim for about ⅛-inch slices so they cook at the same rate and become tender before the cheese topping gets too dark.